Ingredient :
- 48 Biscuits Roses de Reims
- 25g castor sugar for the syrup
- 65g castor sugar for the mousse
- 50g water
- ½ tsp liquid vanilla
- 175g dark chocolate
- 2 egg yolks
- 6 egg whites
Method :
Break the Biscuits Roses into pieces according to the size of the charlotte tin
Make a vanilla syrup:
Mix the water and 25g sugar in a saucepan and bring to the boil. Add the liquid vanilla and leave to cool.
Gently dip the non-sugary side of the biscuits in the syrup and line the verrine glasses. Cut two biscuits lengthwise, soak them in the syrup, and place them on the side of the glasses.
Make the chocolate mousse:
Melt the chocolate in a bain-marie.
Beat the egg whites in a beater until firm, then gradually fold in 65g sugar.
When the egg whites form peaks, add the yolks, gently stirring with a spatula. Fold some of the egg white mixture into the lukewarm chocolate, add the rest of the egg whites in two halves, and mix.
To serve:
Place the mousse in the verrine glasses, smooth, and keep cool.
To decorate:
Mint leaves, strawberries, and chocolate chips
Preparation time: 20 minutes
Resting time: 1 hour in a cool place before serving. May be prepared the day before
